| I start with leftover cooked beef of any type (whatever's in the
refridgerator, but I've never tried roast beef cold cuts).
I saute the peppers and onions in a little olive oil first, then add
the cut pieces of steak for the last minute or two just to reheat and
brown. If you cook it too long, it browns too much. I add some
black pepper when I add the steak, too.
We usually put this between two slices of Italian bread for a quick
weekend lunch or dinner.
For adding cheese, I'd add it last, and let it melt just a bit, maybe
even after it's off the heat. Have the cheese sliced thin at the deli.
Lauren
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| There are two ways to make what I call a pepper steak sub. The most
frequently used way is to by an eye of the round roast and have it
sliced very, very thin (sometimes they'll do this for you at the deli,
especially near the end of the night when they're going to have to
clean the machine anyway.) The other way is to use chucks of steak-
this also makes an excellent sandwich, it's just different.
Onions and peppers and shrooms should be cooked first. I usually use
a separate pan- once they get close I turn the pan off and let them sit
there while I heat the other pan for the steak. I like I large pan so I
can cook all the meat at once. This is more necessary for the thinly
sliced (eighth of an inch) steak than the chunks. Get the pan medium
hot and fry the steak up quickly in a tiny bit of oil. I like the
Fantini sub rolls for this. Put the cheese (provolone, cheddar or
american) in the roll, add the peppers, onions and shrooms, then put
the steak in. The ingredients should be more than hot enough to melt
the cheese.
I don't use a sauce; depending on the preference of the eater we use
ketchup or mayo (or nothing- all the veggies keep it from being dry.)
A note on using steak chunks: you want you pan to be a little hotter
so they brown better.
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